2 lb of medium fresh prawns.
1/2 lb of onions, sliced.
1 cup of oil.
3 teaspoons of garlic and ginger ground together.
2 teaspoons of white cumin seeds.
3 teaspoons of red chilli powder.
2 teaspoons of salt.
1 teaspoon of turmeric.
1 coconut (grated and milk kept).

Instructions:

Wash the prawns and rub in the salt and turmeric.

Heat the oil in a pan, add the sliced onion and fry until just softened. Add all the other spices and fry for 2-3 minutes.

Add the prawns to the pan and mix together with the spices. Add the grated coconut and squeezed out coconut milk.

Cover and cook over low until prawns are tender and a very thick sauce remains.

Source: Prawn Recipes.

List of ingredients:

5 lb of pork spare ribs.
1 1/2 teaspoons of salt.
1 beef bouillon cube.
3/4 cup of water, boiling.
1 teaspoon of cooking oil.
1 can of pineapple, crushed, undrained.
1/4 cup of dark brown sugar, firmly packed.
1 teaspoon of onion powder.
1/4 teaspoon of garlic powder.
2 tablespoons of Worcestershire sauce.
2 tablespoons of cornstarch.
1/4 cup of water, cold.

Directions:

Cut the pork ribs to form individual portions, then sprinkle with 1 teaspoon of salt.

Place the ribs on a rack in a shallow baking pan and bake in preheated 375F oven for 1 hour 45 minutes or until almost tender. Drain off fat.

While the ribs are in the oven, dissolve the beef bouillon cube in boiling water in a medium-size saucepan.

Add the cooking oil, pineapple, brown sugar, onion powder, garlic powder, Worcestershire sauce and remaining salt, then bring to a boil.

Reduce heat and simmer, uncovered, for 5 minutes.

In a small bowl, combine the cornstarch with the cold water, then stir into the sauce mixture. Cook and stir until thickened.

Spoon sauce over drained, baked ribs.

Increase oven temperature to 425F. Bake for 30 minutes or until glazed nicely.

Source: Pork Ribs Recipes.

1 tablespoon of fermented black beans.
1 lb of bitter melon.
1/2 lb of lean beef.
2 teaspoons of cornstarch.
2 teaspoons of soy sauce.
1/4 teaspoon of salt.
Pinch of sugar.
2 tablespoons of water.
1 tablespoon of cornstarch.
1 clove garlic.
1 1/2 tablespoon of cooking oil.
1/4 teaspoon of salt.
1 1/2 tablespoon of cooking oil.
1/2 cup of stock.

Cookery method:

Soak the fermented black beans.

Slice the bitter melon in half lengthwise. Scoop out the seeds; then cut into quarter-inch slices. Parboil 2 to 3 minutes.

Thinly slice the beef against the grain. Combine the 2 teaspoons of cornstarch, soy sauce, salt and sugar. Add to beef and toss to coat.

Blend the water and the 1 tablespoon of cornstarch to a paste. Drain the soaked black beans. Mince the garlic and mash with the beans.

Heat 1 1/2 tablespoons of cooking oil. Add the remaining salt, then beef. Stir-fry for 2 minutes or until the beef loses its redness. Remove from pan.

Heat the remaining 1 1/2 tablespoons of oil. Add the black bean mixture and stir-fry a few times. Add the bitter melon and stir-fry for about 1 minute to heat and coat with oil.

Stir in the stock and heat quickly. Cook, covered, for 2 minutes, over medium heat.

Return beef and stir-fry gently to reheat and blend flavors. Stir in the cornstarch paste to thicken.

Serve immediately.

Source: Melon Recipes.

1 cup of shrimp.
1 tablespoon of mayonnaise.
1 green onion, thinly sliced.
2 sheets of nori.
¼ English cucumber, seeded, julienned.
1 tablespoon of toasted sesame seeds.

Method for making:

Drain the shrimp and combine with the mayonnaise and sliced green onion.

Lay out one sheet of nori lengthwise on a flat surface.

Place half of the shrimp mixture one inch from the edge.

Lay half the cucumber evenly beside the shrimp.

Sprinkle with half the sesame seeds.

Roll up tightly.

Repeat with the other half of the ingredients.

Cut each roll into 6 pieces.

Source: Nori Recipes.